Instructions

• 01 Remove filo pastry from refrigerator and allow to come to room temperature.
• Prepare courgettes:
• 02 Grate the courgettes with a hand grater (not too thin) and add to a strainer. Add ½ teaspoon of salt and rub the courgettes for the salt to spread evenly. Let the grated courgette drain for half an hour.
• Make filling:
• 03 Squeeze the courgette to remove most of their water and add to a mixing bowl. Combine with the Greek yogurt, feta cheese, egg, mint, dill, and 2 tablespoons of olive oil. Season with black pepper.
• Assemble:
• 04 square pan with the olive oil/butter mixture. Lay several layers of filo pastry on the bottom, butter and oiling each layer and repeat the process until you have 5 filo sheets in the pan. Now add the filling and spread it evenly with a spoon. Take the remains layers of filo pastry in the packet to cover the top, making sure each layer is moistened with the butter/oil mixture (just like the base). Fold or trim the excess from the sides of the tin, cover well with the butter/oil mixture and sprinkle with a handful of poppy seeds (optional).
• Bake:
• 05 Place in a hot oven and bake for approximately 30-45 minutes until the pie gets a nice golden brownish colour all over.
• Serve:
• 06 Delicious hot or cold either on its own or with a fresh tomato sauce and salad if required.